• Appetizers
  • Ready-made sauces pasta toppers

VEGETABLE CUPCAKES WITH PRAWN CREAM

40 minutes
  • Appetizers
  • Ready-made sauces pasta toppers

Vegetable cupcakes with prawn cream

  • serves 4

    SERVINGS

  • DIFFICULTY

  • 40 minutes

    METHOD

Ingredients

For the cupcake:

  • 400g potatoes
  • 350g courgettes
  • 1 egg
  • salt and pepper to taste

For the prawn cream:

  • a packet of Condiscampi Arbi
  • parsley
  • extra virgin olive oil
  • 200g carrots
  • 10g butter
  • 60g Parmesan cheese
  • 20g breadcrumbs
  • 200g cream cheese

Cupcakes

  • Boil the potatoes with skins on. In the meantime wash and cut the courgettes and carrots (peeled) into cubes and sauté them in a pan with a drizzle of oil. When almost cooked add salt and pepper.
  • When the potatoes are cooked, peel and mash them, add the Parmesan cheese, egg, carrots and courgette, then mix everything together.
  • Then take some small baking cups or aluminium moulds, butter the inside, and sprinkle with breadcrumbs. Fill them with the vegetable mixture and sprinkle again with breadcrumbs.
  • Bake for 20-25 minutes at 200° in a fan oven or until they are golden brown.

Cream

  • Cook the Condiscampi following the instructions on the packet. Remove the shell from the prawns, leaving some whole ones, which will serve as a garnish.
  • Then, in a bowl, blend the sauce and 150g of cream cheese, leaving about 50g for garnish.
  • Using a spoon, put the cream on the plate, set the cupcake on top and decorate the edges of the cupcake with a piping bag. Pour the cream inside the decorated edges then garnish with whole prawns and sprinkle with chopped fresh parsley.

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